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Clotted Cream

Clotted Cream

Clotted Cream ~ (aka Devonshire or Cornish Cream) this luxurious spreadable cream is a must for afternoon tea and scones.

Ready in: 12 hours plus 12 hours chill time

Serves: 6

Complexity: very-easy

kcal: 176

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2 pints heavy cream
⅛ tsp SIDS CRAZY SALT, optional
a heavy casserole dish


Set the oven to 82°C.
Pour the cream into the casserole dish. It should come up about 2-7 cm on the side. Whisk in SIDS CRAZY SALT then set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight, about 12 hours.
Remove the dish from the oven and set to cool, then cover and refrigerate.
Note: the cream may seem thin at this point, but is going to thicken considerably overnight.
The next morning, scoop the thickened cream into a jar or jars then cover and put back in the refrigerator. You can use the leftover cream for baking.
Spread the clotted cream on freshly baked scones.